Oyster Cracker Toffee Bark is a lot like classic Saltine cracker toffee, starring crunchy crackers and layers of buttery toffee and rich chocolate. It’s made with just five ingredients and can be customized with your favorite nuts, sprinkles and more. It’s sweet, salty and addicting!
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If you can open a bag of crackers you can make this sweet and salty cracker toffee. Many people call this dessert “Christmas Crack” but it’s so good I guarantee you’ll want to make it all year long!
What Is Cracker Toffee?
Oyster cracker toffee bark is my latest spin on Saltine toffee. This delicious treat combines small oyster crackers with rich layers of toffee and chocolate. It may seem intimidating but the setup is easy. After spreading the crackers on your baking sheet, you’ll create a simple homemade toffee sauce by melting butter with brown sugar, which is then poured over the crackers.
The crackers absorb the toffee, creating a crispy and caramelized base. Finally, a generous layer of melted chocolate is spread over the toffee-coated crackers. The bark is often topped with various toppings like nuts, sprinkles or sea salt (see below for more topping ideas!). The result is an addicting confection that’s sweet, salty, crunchy and chewy.
It’s especially popular during the holiday season but I love making it year-round because it’s so easy and versatile. The combination of textures and flavors makes cracker toffee bark a crowd-pleaser at parties, gatherings or as a homemade edible gift!
Oyster Cracker Toffee Video
- Oyster crackers: The base of this treat consists of these small, round crackers. These crackers provide a satisfying crunch and serve as the canvas for the layers of toffee and chocolate.
- Butter: This is a key component in crafting the toffee layer. Its rich flavor adds depth and indulgence to the sweet mixture. I prefer to use unsalted butter because it gives me better control over the overall saltiness of the candy.
- Light brown sugar: Brown sugar, when melted with butter, forms the basis of the toffee sauce. It contributes sweetness and a subtle caramel flavor.
- Chocolate chips: I prefer semisweet but dark or milk chocolate chips would be delicious, too!
- Coconut oil: This helps the chocolate set firm. You can omit it and then pop the bark in the fridge or freezer to speed up the cooling/setting process.
See the recipe card for full information on ingredients and quantities.
Toppings add an extra layer of flavor, texture and visual appeal to your cracker candy. Get creative and experiment with a variety of toppings to customize your bark. Here are some topping ideas to inspire you:
- Chopped nuts – pecans, almonds, walnuts or hazelnuts add crunch and a nutty flavor
- Large-flake sea salt – enhances the sweet and savory elements of the toffee and chocolate
- Shredded Coconut – adds a tropical and slightly chewy texture
- Crushed candy canes – perfect for a festive touch, crushed candy canes bring a pepperminty flavor and a pop of color
- White chocolate drizzle – adds a decorative touch and a hint of sweetness
- Sprinkles (my favorite topping!) – choose colorful sprinkles in different shapes and sizes to match any holiday or occasion
- Candied ginger – diced candied ginger provides a zesty and slightly spicy kick
- Crushed pretzels – adds a salty crunch to each bite
- Preheat the oven to 400°F and line a quarter baking sheet with foil.
- Arrange the oyster crackers. Spread the oyster crackers evenly on the prepared baking sheet. Make sure they are in a single layer to allow for even coating.
- Make the toffee sauce. Melt the butter in a small saucepot set over medium-high heat then whisk in the brown sugar until well combined. Bring the mixture to a boil and cook, undisturbed, for 3 minutes.
- Coat the crackers. Pour the toffee sauce over the oyster crackers, ensuring they are well-coated. Use a spatula to spread it into an even layer.
- Bake. Place the baking sheet in the preheated oven for 5 minutes then remove it from the oven and let it cool for 5 minutes.
- While it is cooling, melt the chocolate. In a microwave-safe bowl, melt the semisweet chocolate chips and coconut oil in 30-second intervals, stirring between each interval until smooth.
- Spread the chocolate. Pour the chocolate atop the toffee then use a spatula to spread it in an even layer.
- Add sprinkles. While the chocolate is still wet, top it with sprinkles.
- Cool completely and break. Let the toffee cool completely until the chocolate is set, about 30 minutes. Once set, break the bark into bite-sized pieces.
- Easy Cleanup: Line your baking sheet with foil, extending it over the sides. This makes it easier to lift the bark out and prevents sticking.
- Quick Toffee Spreading: Work quickly when spreading the toffee sauce over the oyster crackers. The toffee can set rapidly, so a swift and even distribution is essential.
- Melt the Chocolate: Instead of the traditional method of sprinkling chocolate chips over the hot toffee sauce and struggling to spread them evenly, try my approach. Melt the chocolate chips separately, then pour and spread the melted chocolate over the crackers for a smoother and more effective result.
- Storage: Store the candy in an airtight container at room temperature for up to 2 weeks. Alternatively, package it up in sealable plastic bags and stash it in the freezer for up to 3 months.
Toffee Bark Variations
Common Questions
Once chilled, you can use a sharp knife to score the toffee, making it easier to break into even pieces. Alternatively, break it by hand for a more rustic look.
Absolutely! You can customize the recipe by using your preferred chocolate. Milk chocolate, dark chocolate or a combination can be used.
Christmas crack gets its name from the satisfying ‘crack’ sound you get when biting into the toffee. People playfully call it that because it’s not just addictive; it’s downright irresistible, especially during the holidays.
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Ingredients
- 2 1/4 cups oyster crackers
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1 1/2 cups semisweet chocolate chips
- 1 Tablespoon coconut oil (See Kelly's Notes)
- Sprinkles
Instructions
- Preheat the oven to 400°F. Line a quarter baking sheet or 13×9-inch baking pan with foil.
- Spread the oyster crackers in a single layer on the prepared baking sheet.
- Melt the butter in a small saucepot set over medium-high heat then whisk in the brown sugar until well combined. Bring the mixture to a boil and cook, undisturbed, for 3 minutes. Pour the toffee atop the oyster crackers, spreading it into an even layer.
- Bake the toffee for 5 minutes then remove it from the oven and let it cool for 5 minutes. While it is cooling, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each increment, until smooth.
- Pour the chocolate atop the toffee then use a spatula to spread it in an even layer. While the chocolate is still wet, top it with sprinkles then let the toffee cool completely, about 30 minutes. (Alternately, place the baking sheet in the freezer for 15 minutes until the chocolate is set.)
- Break the toffee into pieces and serve.
Kelly’s Notes
- The coconut oil helps the chocolate set firm. You can omit it and then pop the bark in the fridge or freezer to speed up the cooling/setting process.
- Work quickly when spreading the toffee sauce over the oyster crackers. The toffee can set rapidly, so a swift and even distribution is essential.
- Store the candy in an airtight container at room temperature for up to 2 weeks. Alternatively, package it up in sealable plastic bags and stash it in the freezer for up to 3 months.
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These are SO delish, super easy and MUCH better than the saltine version.
I’m thrilled to hear that you enjoy the recipe, Melissa!
It’s addictive and easy to make! I plan to make more for giving as gifts this holiday season using festive sprinkles I found online.
I’m thrilled to hear that you enjoy the recipe, Betty!